Milk soufflé
Originally published at Yellow Chimney. Please leave any comments there.
In Russia we call it literary Bird Milk. Probably, because it’s milky, creamy but yet heavenly light and airy. And every time the name turns in conversation follows a discussion where in Russia they make the beat Bird Milk. I don’t really want to defend chocolate factory in my home city but let me just say this: Bird Milk was invented in Vladivostok and therefore I consider it to be the most authentic and therefore I try to achieve that particular taste making milk soufflé myself.
Recipe:
(makes 6, 20 minutes hands on + 1 hour 30 minutes to set)
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